Chipolata and meatball bolognese. Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer. We all know about lasagna Bolognese, the Northern Italian casserole made with fresh pasta layered with cheese sauce and a slow-cooked meat sauce enriched with cream.

Ingredients of Chipolata and meatball bolognese

1. Du brauchst of Meatballs.
2. Bereiten 150 g of minced beef.
3. Du brauchst 1 of small egg.
4. Du brauchst 2 tbsp of fresh parsley.
5. Bereiten 1 of garlic clove.
6. Es ist 2 tbsp of parmesan cheese.
7. Es ist of Spaghetti bolognese.
8. Du brauchst 250 g of spaghetti.
9. Du brauchst 130 g of chipolata sausage.
10. Bereiten 1 of small onion, finely chopped.
11. Bereiten 3 of garlic cloves.
12. Es ist 1/2 of red bell pepper, finely chopped.
13. Es ist 1 tsp of ground chilli flakes.
14. Bereiten 1 tsp of smoked paprika.
15. Bereiten 1 tbsp of dried oregano.
16. Du brauchst 1 tbsp of fresh basil, finely chopped.
17. Bereiten 140 g of tomato puree.
18. Es ist 1/2 (1 tin) of chopped tomatoes.
19. Bereiten 1/3 cup of red wine.
20. Es ist 1 tsp of honey.
21. Bereiten 1 tbsp of water.
22. Du brauchst to taste of Salt and pepper.
23. Du brauchst to taste of Parmesan cheese.

A chipolata (/ˌtʃɪpəˈlɑːtə/) is a type of fresh sausage, likely created in France. Chipolatas are often prepared as a relatively thin and short sausage. Add garlic, fresh tomatoes and tomato puree and cook and Spaghetti with colatura di alici. Spaghetti and meatballs with Camembert in arrabiata sauce.

Chipolata and meatball bolognese Schritt für Schritt

1. In a bowl, combine ground beef, bread crumbs, garlic, egg, Parmesan, and parsley. Season with salt and pepper. Roll into small balls..
2. Heat the oil in a non-stick frying pan over medium heat. Brown meatballs, 4 minutes per side, then add the chopped chipolata sausage and fry until brown. Once cooked take the pan off the heat..
3. Pour some of the oil from the meatball mix into a saucepan, heat and add the onion and peppers, fry until soft. If it starts to stick to the pan, add a little water..
4. Next, add the garlic, herbs and spices and fry for a couple of more minutes, stirring continuously..
5. Then add the tomato puree, wine, honey, tinned tomatoes, water and salt and pepper. Simmer for 10 to 15 minutes, stirring regularily..
6. Meanwhile boil some water with a pinch of salt and add the spaghetti, cooking until al dente..
7. Serve with parmesan and enjoy..

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